The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1887-05-18
Pig Points.

The Indiana State Board of Agricul-
ture has been asked by the State Swine
Breeders Association that boars shall
have their tusks removed before being al
lowed on the State Fair Grounds in the
future.
Some one claims to have lately discov-
cred that buckwheat is excellent for
young and growing hogs, and by an ex-
change it is recommended for stunted
pigs, starting them quicker than any 9th
er grain. To prepare for feeding, mix
with cooked potatoes while they are hot.
The question is raised: Is the stunted
pig worth this care7 We hardly think
the runt's demand will cause corner on
buckwheat.
A feeder of many years. experience
claims that to feed hogs 35-cent corn in
the winter season, to bring profit, the
hogs should sell for $3.50 per hundred
pounds. If they do not bring this, it is
no better than hauling the corn to mar
ket, leaving out the value of the manure,
providing in this estimate there are no
losses. In times gone by, there was very
little thought of the losses that might oc-
cur, but now it is the great factor to be
considered, compelling careful feeding,
and constant vigilance by means of pre-
ventives to guard against loss.
A breeder for feeding purposes claims
that he grows healthy hogs by close
line of inbreeding, being careful to select
the strongest and best animals, free from
disease. We believe this dangerous
theory to advance, for man is seldom
found that can follow it safely. This
is undoubtedly the ban that spreads its
deadly pail over many farms, bringing
such fatal results. With the breeding
out of vitality comes in disease. With
weaker respiratory organs, which gener-
ally suffer first, the food gates are thrown
open for all diseases common to swine.
One of the worst troubles, or rather
symptoms of something wrong, among
hogs is constipation. In this matter pre-
vention is much more desirable than any
attempt at cure. 1t will help them to
have the run of a grass lot where the
aftermath has good growth. If you
have not the grass lot, let them have corn
fodder blades to eat, and they will enjoy
them. Rather than fail to meet their
demands have resort to the slop pail,
although not so convenient sometimes
when you would like to roast your shins
before booming fire. Fire up the sys-
TENS of your pokers, and then sit down
to the shin-roasting process.
MANY upon whom it devolves to butch
er hogs have difficulty in getting the
knack of just how to stick right to bleed
thoroughly, and not cut into the shoul-
der or windpipe The plan described as
best is to have the hog hoisted up by the
hind feet, as ordinary butchering is done
by very primitive methods. The next
best thing to do is to throw the hog, and
roll it over fair and square on its back; !;
feel for the end of the brisket; plunge
the knife down straight. and in, toward
the heart, and the deed is done. The OBJ
iect in placing the hog on its back is that
one can see to hold the knife pcrpendicu-
larly. If the hog is on its side the ten
dency is increased to make shoulder-stuck
hogs, as with the kicking and squealing,
the knife is often thrust while held at an
angle. This is the easiest method, though
little hard to explain with pen, but
nearer pig pen would be quite practical
and easily learned.-Our Country Home.